Basil Pesto | Pecan Pesto | Homegrown basil pesto #shorts #youtubeshorts #trending
Basil Pesto | Pecan Pesto | Homegrown basil pesto
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. This basil pesto recipe uses pecan nuts, garlic, Parmesan, and extra virgin olive oil. Make it in just 15 minutes!
Ingredients :
* 4 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
* 1 cup freshly grated Parmesan cheese
* 3/4 cup extra virgin olive oil
* 2/3 cup Pecan nuts (can sub chopped walnuts)
* 3 cloves garlic, minced (about 1 tablespoon)
* Salt to taste
* Few drops of Lime juice (to retain the bright color)
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Barilla | How to make Spaghetti with Pesto genovese and roasted tomatoes
How to make Spaghetti with Pesto genovese and roasted tomatoes - buon appetito!
THE BEST Spicy Spinach Basil Jalapeno Pesto FRESH and Healthy EASY
This is the BEST FRESH Spicy Spinach Basil Jalapeno Pesto and Healthy EASY Delicious
Nothing screams amazing FRESH flavors like this bright green and yummy spicy spinach basil pesto that you can serve on Crostini, crackers or add to sandwiches!
Ingredients:
2 1/2 Cups fresh spinach leaves
1/4 Cup basil leaves
1/4 Cup Sonya Sweet Spicy Jalapenos
1/4 Cup lemon juice
1/4 Grated parmesan cheese
1 Garlic clove minced
1/4 Cup toasted walnuts (or pecans)
1/4 Cup grated parmesan cheese
1/3 Cup extra virgin olive oil
Salt and black pepper, to taste
1 teaspoon fresh lemon juice
Directions:
View all directions for this recipe on my website:
Sonya's Sweet and Spicy is my fresh kitchen homemade recipes with me, Sonya Paz!
To purchase my Sweet & Spicy Candied Jalapeños and specialties and to get easy and flavorful recipes, visit me online!
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Sonya's Sweet and Spicy is my fresh kitchen homemade recipes with me, Sonya Paz!
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Toasted Spinach Pesto Ravioli | 48th Pillsbury Bake-Off® Contest Winner: Appetizers for Any Party
This Toasted Spinach Pesto Ravioli is the winning recipe from the Appetizers for Any Party category of the 48th Pillsbury Bake-Off® Contest.
Stuffed with pesto, spinach and cheese, crisped to perfection, and ready to be dunked in marinara, these Toasted Ravioli are the kind of appetizer that win people over in one bite!
Get the recipe:
Bake-Off® Contest 48, 2018
JoAnne Tucker
Tampa, Florida
More on the Pillsbury Bake-Off® Contest:
Spinach Pesto - SIBO Friendly Recipes from Kristy Regan, MScN of Vital Food Therapeutics
There are so many uses for pesto! Try it as a dip for almond crackers, over zucchini noodles or as a topping for roasted chicken or vegetables. You can leave out the walnuts or parmesan if you don’t do well with nuts or cheese.
1/4 cup garlic oil
1/4 cup olive oil
6 oz bag cleaned organic spinach
1/4 cup chopped walnuts (optional)
1 teaspoon dried dill (or 1 tablespoon fresh dill)
2 teaspoons lemon juice
1/4 cup parmesan cheese (optional)
1. Add all ingredients to a food processor.
2. Process until the pesto is smooth, scraping down sides if necessary.
3. Store in refrigerator and consume within approximately one week.
Enjoy!
The ROAMies' -Not Jennifer Garner's Pretend Cooking Show- Creamy Spinach Artichoke Pecan Pesto Pizza
This video is about The ROAMies' Not Jennifer Garner's Pretend Cooking Show
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Watch with captions here:
PRETEND COOKING SHOW:
How To Make Creamy Spinach Artichoke Pecan Pesto on Pizza - Inspired by Cappello's. Cappello's posted a yummy looking Manicotti recipe. We used that recipe as a jumping off point to create a lovely pizza sauce for Cappello's Naked Pizza Crust - in honor of the amazing pizza you hear about in our July Podcast about Italy. Take a listen here: or here:
Adapted from: Chicken Sausage Manicotti with Creamy Spinach Artichoke Pecan Pesto. Original Recipe is here:
We modified it to make a thick and yummy creamy pesto sauce to put on @Cappello’s Naked Pizza Crust.
Here’s what we threw in the food processor while introducing you to some of our favorite brands. This sauce is completely VEGAN:
1 cup canned (4) artichoke hearts
1 cup #kentorcanyonfarms fresh basil
1/4 cup pecans
3 cloves garlic
2 TBSP lemon juice (juice of two small lemons)
1/4 cup cayenne infused olive oil
4-6 TBSP nutritional yeast flakes
3 TBSP NutPods® (or almond milk)
1 container Kite Hill Almond Milk Ricotta Cheese
1 container Kite Hill Cream Cheese with Chives
1 5-oz container Organic Girl fresh spinach
As far as we know, this is also a recipe compliant with the #plantparadox #pp30 diet. @DrStevenGundry
We blended all that in a food processor until mixed and then spread it on Cappello’s Naked Pizza Crust and topped it with fresh veggies including yellow beets, purple onion, mushroom, black olives and salt, pepper, and cayenne pepper.
Enjoy! Try it and let us know what you think!
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